YIELD Makes 4 main-dish or 8 appetizer servings
INGREDIENTS
2 tablespoons olive oil 1 clove garlic, minced 1 red bell pepper, cut into quarters 4 slices red onion, cut 1/4 inch thick 1 medium zucchini, halved lengthwise 1 medium yellow squash, halved lengthwise 1 cup prepared pizza sauce 1/4 teaspoon red pepper flakes 2 (10-inch) prepared pizza crusts 2 cups (8 ounces) shredded fontinella or mozzarella cheese 1/4 cup sliced fresh basil leavesPREPARATION:
- Prepare grill for direct cooking.
- Combine 2 tablespoons oil and garlic in small bowl; brush over bell pepper, onion, zucchini and squash. Place vegetables on grid. Grill, on covered grill, over medium heat 10 minutes or until crisp-tender, turning halfway through grilling time. Remove vegetables from grill.
- Slice bell pepper lengthwise into 1/4-inch strips. Cut zucchini and squash crosswise into 1/4-inch slices. Separate onion slices into rings.
- Combine pizza sauce and red pepper flakes in small bowl. Top crusts with equal amounts of pizza sauce mixture, cheese and grilled vegetables.
- Place pizzas, one at a time, on grid. Grill, covered, over medium-low heat 5 to 6 minutes or until cheese is melted and crust is hot. Sprinkle pizzas with basil; cut into wedges. Serve warm or at room temperature.